Catuai varietal that is grown and ripened at 1370m, with citrus and sweet characteristics. cima coffee yeast enhances brightness and citrus notes in the cup. cima will also enhance the mid-palate mouthfeel of the coffee. Cima coffee yeast strains optimize and yield a clean and consistent cup profile for wet-processed pulped natural coffees. these beans spend up to 40 hours with cima and soaked in the wet fermentation process, at Ratnagiri estate in Chikmagalur, Karnataka.
We provide light, medium and dark roasts on the same bean. You can also choose from three different body types for your roast. A heavy body is syrupy, a full body is smooth, and a light body slips on your tongue.